Place the sugar and 1 cup of the water in a small saucepan and bring to a boil over high heat. When the sugar has dissolved, add the cranberries and return to a boil.

Cook until the cranberries pop, about 4 minutes.

Set aside to cool.

Place in a blender and puree until smooth.

Add the remaining ½ cups water, lime juice and lime zest to the blender and puree.

Cover and refrigerate until the mixture reaches 40°F.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.